Cauliflower Broccoli Imperial
|Cauliflower head||1 Medium, trimmed|
|Broccoli||7 Ounce (1 Bunch)|
|Bacon slice||6 , cooked, drained and crumbled (Drippings Reserved)|
|Bacon drippings||3 Tablespoon|
|Onion||1 Small, chopped|
|Firmly packed brown sugar||3 Tablespoon|
|Cider vinegar||3 Tablespoon|
Cook whole cauliflower, covered, in slightly salted boiling water for 25 minutes, or until tender-crisp.
Cut broccoli flowerets from stems and wash, while cauliflower cooks.
Cut lengthwise into very thin slices.
Cook, covered, in slightly salted boiling water for 10 minutes, or just until tender-crisp; drain.
Put bacon drippings into pan; add onion and saute just until soft.
Stir in remaining ingredients; simmer for 3 minutes.
Spoon about half the broccoli into a heated serving bowl; place cauliflower on top; spoon remaining broccoli in a ring around edge.
Pour hot dressing over vegetables; top with bacon